Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1 cup butter
• 1/2 cup turbinado sugar
• 3 Tsp. ground ginger

Filling:

• 1 (14-oz.) can sweetened condensed milk
• 2 bananas, sliced
• 2 cups whipping cream

For crust: Mix graham cracker crumbs, sugar, melted butter, and ginger until well blended. Press mixture into a ninee-inch pie plate and cool in refrigerator.

For filling: In a saucepan, boil an unopened can of sweetened condensed milk (not evaporated milk!) in water for three hours. Monitor closely to make sure there is always water in the pan. Remove can from heat and let cool 10 to 15 minutes. Open can and pour toffee into pie crust. Allow to cool.

Slice bananas over toffee.

Whip the two cups of cream and spoon on top of bananas. Refrigerate before serving.

Copyright © 1997-2010 Suzanne Barrett and licensors. All rights reserved.